Name: Heart of Romaine Salad with Pico de Gallo and Avocado Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 pint cherry tomatoes, sliced into small rounds; 1/2 small purple onion, chopped; 1/3 cup loosely packed cilantro, chopped; 1 jalapeño, deseeded and membranes removed, finely chopped; 2 cloves garlic, pressed or minced; 2 teaspoons white wine vinegar; 1/2 teaspoon olive oil; 1/8 teaspoon fine-grain sea salt; 1 large avocado, halved and pitted; 2 limes, juiced; 1/3 cup cilantro leaves; 1/4 teaspoon red pepper flakes; 1/4 teaspoon salt; 2 tablespoons water; 1 tablespoon olive oil; olive oil; 1/2 small red onion, chopped; 2 cloves garlic, pressed or minced; 1 teaspoon cumin powder; 2 cans (14 ounces each) black beans or about 3 1/2 cups cooked black beans, with the cooking liquid; 1/2 teaspoon chili powder; 1/4 teaspoon cayenne pepper (optional); 1 teaspoon sherry vinegar; salt, to taste; 2 hearts of romaine, halved lengthwise; Optional garnishes: toasted pepitas, crumbled feta cheese